Penne alla Vodka
Penne alla Vodka
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 tablespoon garlic, sliced
- 1 tablespoon brown onion, finely diced
- 1 teaspoon chilli flakes
- 2 tablespoons tomato paste
- 1/4 cup vodka, (60ml)
- 1 cup thickened cream, (300ml)
- salt, as needed
- black pepper, as needed
- 150 g penne
- fresh basil, for garnish
- 2-4 tablespoons Parmesan cheese, grated
- pasta water, as needed
- stracciatella, burrata or buffalo mozzarella, for serving, optional
Instructions
- 1
Bring a pot of salted water to a boil for the penne. Cook the penne according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta cooks, heat 1 1/2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add 1/2 tablespoon of sliced garlic, 1 tablespoon of finely diced brown onion, and 1 teaspoon of chilli flakes. Sauté until the garlic and onion are golden and fragrant, about 3-5 minutes.
⏱️ 5 min
- 3
Stir in 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly, to caramelise it.
⏱️ 1 min
- 4
Pour in 1/4 cup (60ml) of vodka. If you are confident and it is safe, you can flambé the vodka. Otherwise, simply simmer until the vodka has reduced by about half, which should take 2-3 minutes.
⏱️ 3 min
- 5
Add 1 cup (300ml) of thickened cream to the pan. Bring to a gentle simmer and reduce slightly, about 2-3 minutes. Season the sauce with salt and black pepper to taste.
⏱️ 3 min
- 6
Once the penne is al dente, drain it, reserving about 1 cup of the pasta water. Add the cooked penne directly to the sauce in the pan and toss until the pasta is beautifully coated.
⏱️ 2 min
- 7
Finish the dish by stirring in fresh basil and 2-4 tablespoons of grated Parmesan cheese. Add a splash of the reserved pasta water, a tablespoon at a time, until the sauce reaches a silky consistency.
⏱️ 1 min
- 8
Taste and adjust seasoning as needed. Serve immediately, optionally topped with stracciatella, burrata, or buffalo mozzarella.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Penne alla Vodka
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 tablespoon garlic, sliced
- 1 tablespoon brown onion, finely diced
- 1 teaspoon chilli flakes
- 2 tablespoons tomato paste
- 1/4 cup vodka, (60ml)
- 1 cup thickened cream, (300ml)
- salt, as needed
- black pepper, as needed
- 150 g penne
- fresh basil, for garnish
- 2-4 tablespoons Parmesan cheese, grated
- pasta water, as needed
- stracciatella, burrata or buffalo mozzarella, for serving, optional
Instructions
- 1
Bring a pot of salted water to a boil for the penne. Cook the penne according to package directions until al dente.
⏱️ 10 min - 2
While the pasta cooks, heat 1 1/2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add 1/2 tablespoon of sliced garlic, 1 tablespoon of finely diced brown onion, and 1 teaspoon of chilli flakes. Sauté until the garlic and onion are golden and fragrant, about 3-5 minutes.
⏱️ 5 min - 3
Stir in 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly, to caramelise it.
⏱️ 1 min - 4
Pour in 1/4 cup (60ml) of vodka. If you are confident and it is safe, you can flambé the vodka. Otherwise, simply simmer until the vodka has reduced by about half, which should take 2-3 minutes.
⏱️ 3 min - 5
Add 1 cup (300ml) of thickened cream to the pan. Bring to a gentle simmer and reduce slightly, about 2-3 minutes. Season the sauce with salt and black pepper to taste.
⏱️ 3 min - 6
Once the penne is al dente, drain it, reserving about 1 cup of the pasta water. Add the cooked penne directly to the sauce in the pan and toss until the pasta is beautifully coated.
⏱️ 2 min - 7
Finish the dish by stirring in fresh basil and 2-4 tablespoons of grated Parmesan cheese. Add a splash of the reserved pasta water, a tablespoon at a time, until the sauce reaches a silky consistency.
⏱️ 1 min - 8
Taste and adjust seasoning as needed. Serve immediately, optionally topped with stracciatella, burrata, or buffalo mozzarella.
⏱️ 1 min